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I had a really nice weekend, at home with G and our friend N, experimenting with making reasonably authentic Turkish Delight on Saturday, and doing a thorough autumn clean on the garden on Sunday.
If anyone knows anything authoratative about Turkish Delight from primary sources, I'd be very interested to know more - we read up quite a lot in reliable reference books and on the Internet. The recipe which we used involved bringing sugar syrup to the soft-ball stage (115-6 deg C/240 deg F, which should mean a water content of about 20 per cent, I think) in one pan, whilst making a very thick cornflour paste in another, and then combining the two for 1.25 hours of slow cooking, before flavouring and 12 hours of slow cooling.
If anyone knows anything authoratative about Turkish Delight from primary sources, I'd be very interested to know more - we read up quite a lot in reliable reference books and on the Internet. The recipe which we used involved bringing sugar syrup to the soft-ball stage (115-6 deg C/240 deg F, which should mean a water content of about 20 per cent, I think) in one pan, whilst making a very thick cornflour paste in another, and then combining the two for 1.25 hours of slow cooking, before flavouring and 12 hours of slow cooling.
